- 12 ounces wide egg noodles
- 2 cups frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods)
- 16 ounces Classico® Light Creamy Alfredo pasta sauce
- 1 (9 ounce) package frozen cooked chicken breast strips, thawed
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 tablespoons dry white wine, dry sherry, chicken broth, or milk
- Milk (optional)
- Grated Parmesan cheese
- In a 4-quart Dutch oven, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven.
- Stir in Classico(R) Light Creamy Alfredo pasta sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese.